Name: Dark Chocolate Pudding (Reduced Sugar)
Total time: 4 h 30 min
Ingredients: ¼ cup (1¼ ounces/35 grams) Sucanat; 2 tablespoons unsweetened cocoa powder; 2 tablespoons cornstarch; ¼ teaspoon salt; ½ cup heavy cream; 3 large egg yolks; 2½ cups whole milk; 4 ounces (113 grams) bittersweet chocolate , chopped fine; 5 tablespoons unsalted butter , softened; 2 teaspoons vanilla extract

Why This Recipe Works

We were after a low-sugar chocolate pudding that tasted deeply of chocolate and was thickened to a perfectly silky, creamy texture. Four ounces of bittersweet chocolate was the most our pudding could handle—any less and the rich chocolate flavor was lost, any more and the texture was compromised. To enhance the chocolate flavor, we added a small amount of cocoa powder, and we replaced the usual granulated sugar with more flavorful Sucanat. However, with the decreased sweetness, the espresso powder called for in our traditional recipe became overpoweringly bitter, so we omitted it. To thicken the pudding without leaving any chalky, gritty residue, we used a combination of egg yolks and cornstarch; finishing the custard with butter ensured a velvety texture.

Before You Begin

You can learn more about Sucanat in this article. Our favorite brand of bittersweet chocolate is Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar; other brands may contain different amounts of sugar. You can use either Dutch-processed or natural cocoa powder in this recipe; our favorite brand of Dutch-processed cocoa is Droste Cocoa and our favorite brand of natural cocoa is Hershey’s Natural Unsweetened Cocoa.

Instructions

Whisk Sucanat, cocoa, cornstarch, and salt together in large saucepan. Add cream and egg yolks and whisk until fully incorporated, making sure to scrape corners of pan. Whisk in milk until well combined and smooth.

Cook over medium heat, whisking constantly, until mixture is thickened and bubbling over entire surface, 5 to 8 minutes. Off heat, add chocolate, butter, and vanilla and whisk until melted and smooth.

Strain pudding through fine mesh strainer into bowl. Place lightly greased parchment paper against surface of pudding and refrigerate until cold, at least 4 hours or up to 2 days. Whisk pudding until smooth before serving.